First things first, preheat your oven to 350°F (175°C). A hot oven is your ticket to golden cookies!

In a large mixing bowl, combine the softened butter, dark brown sugar, and granulated sugar. Cream these ingredients together until smooth and fluffy. Add in the egg and vanilla extract. Continue mixing until well-blended. This is where the magic starts!

In another bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. You want to blend these ingredients well before introducing them to the wet mixture. This step ensures a uniform texture.

Gradually add the dry mixture to the wet mixture. Stir until just combined. You don’t want to overmix – a few remaining floury spots are okay. This technique helps keep the cookies soft.

Now for the fun part! Gently fold in the chopped Andes mints, crushed Mint Oreos, and walnuts. Make sure they are evenly distributed throughout the cookie dough.

Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto a parchment-lined baking sheet. Leave enough space between each cookie as they will spread. Bake for 10-12 minutes. When the edges look set but the centers are still soft, you know they’re done.

Allow the cookies to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool fully. Now, dive in and enjoy the warm goodness!